Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cocoa powder
- 1 cup vegetable oil
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup boiling water
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Sifter
- Whisk
- Spatula
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. Sift together the flour, baking soda, baking powder, salt, and cocoa powder in a medium bowl.
3. In a large bowl, beat together the oil, sugar, eggs, and vanilla extract until light and fluffy.
4. Slowly add the dry ingredients to the wet ingredients, alternating with the buttermilk.
5. Add the boiling water and mix until combined.
6. Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before turning out onto a wire rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 35-40 minutes
Temperature: 350°F
Serving Size: 8-10 slices
Nutritional Information:
Calories: 350
Fat: 14g
Carbohydrates: 48g
Protein: 5g
Substitutions for Ingredients
- Vegetable oil can be substituted with melted butter or coconut oil.
- Buttermilk can be substituted with regular milk or almond milk.
- Boiling water can be substituted with hot coffee.
Variations:
- Add 1/2 cup of chopped nuts or chocolate chips to the batter for added texture.
- Substitute the cocoa powder with 1/2 cup of melted dark chocolate for a richer flavor.
Tips and Tricks:
- Make sure all of the ingredients are at room temperature before mixing.
- Use a light hand when mixing the batter to avoid overmixing.
- Allow the cake to cool completely before frosting.
Storage Instructions:
- The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
- The cake can be reheated in the microwave for 30 seconds or in the oven at 350°F for 5 minutes.
Presentation Ideas:
- Dust the cake with powdered sugar for a simple presentation.
- Top the cake with fresh berries and a dollop of whipped cream.
- Drizzle the cake with melted chocolate or caramel sauce.
Garnishes:
- Chopped nuts
- Chocolate chips
- Sprinkles
- Coconut flakes
Pairings:
- Vanilla ice cream
- Whipped cream
- Fresh berries
- Caramel sauce
Suggested Side Dishes:
- Fruit salad
- Roasted vegetables
- Mashed potatoes
- Green salad
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too dense, add a few tablespoons of boiling water to the batter.
Food Safety Advice:
- Make sure all of the ingredients are fresh and not expired.
- Store the cake in an airtight container in a cool, dry place.
Food History:
- Chocolate cakes have been around since the 19th century and are believed to have originated in Europe.
Flavor Profiles:
- Sweet
- Rich
- Chocolatey
Serving Suggestions:
- Serve the cake with a scoop of ice cream or a dollop of whipped cream.
- Slice the cake and serve with fresh berries and a drizzle of melted chocolate.
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